1) Make the taco filling: In a large bowl, season shredded chicken with cumin, chili powder, salt and pepper. 2) To the seasoned chicken, add green onion, cilantro, diced jalapeno and jalapeno jack cheese. Combine well. 3) Gently fold in diced avocado. Set aside. 4) Make the salad. In another bowl combine romaine lettuce, spinach, red cabbage, cilantro, green onion, red bell pepper and lime. Toss. 5) Add cotija cheese, pepitas and diced avocado. Toss gently and refrigerate until needed. 6) Fry the tacos. In a medium skillet over medium heat, add about a tablespoon of vegetable oil. Place tortillas in the oil and place a small amount of avocado-chicken mixture in the center of each tortilla. 7) When the tortilla begins to puff slightly, fold the tortilla over the filling to create the taco shape. Continue frying each taco until golden. 8) Transfer tacos to baking rack and place in a preheated 350(F) oven for 10 minutes. 9) Serve the tacos. Garnish each taco with salad and enjoy!